Just the right amount of cookiesMarch 13, 2008
I think I’ve found it — the holy grail of baking. (mine, anyways…)
I do have quite a few chocolate chip cookie recipes that are Very Good, but they do all require softening of the butter. And I am a complete stickler when it comes to that — if the recipe calls for it, I must let the butter sit out on the counter for four hours. But sometimes you just want cookies NOW!
I did come across a chocolate chip bar cookie recipe that calls for melted butter instead of softened…and it is divine. But I still wanted a drop cookie recipe that didn’t call for softened butter. Finally it occurred to me that I could tweak the bar recipe — duh!
Dude. These are amazing.
This is a small recipe…just the right amount of cookies, if you’re anything like me and will eat all 24, 36, 48…whatever you make…in one sitting. I would guess this recipe makes about 16 cookies. So if you aren’t like me and don’t have concerns about devouring them in one sitting, feel free to double the recipe. I’m just not strong enough.
Quick Chocolate Chip Cookies
Combine in a small bowl and set aside:
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup quick oats
1/4 teaspoon baking soda
1/4 teaspoon salt
In a slightly larger bowl, mix:
1/2 cup brown sugar
1/4 cup white sugar
6 tablespoons melted butter
1 teaspoon vanilla
Add the dry ingredients and mix well. Add as many chips as you like — I use the big ol’ Guittard milk chocolate chips, and I think I added almost a cup. You can either immediately scoop the dough onto cookie sheet with a large scoop, or you can roll it up in waxed paper and throw it in the fridge. If scooping, don’t flatten. If rolling refrigerated dough, just cut off thick slices to bake. Bake at 350F for about 12 minutes.